How to be bold in Boulder

How to be bold in Boulder

I had five hours to spend in Boulder, a city in the grand state of Colorado in the USA. What to do? I couldn’t give you a full-on review of a city I had not explored, nor had been there before. What I did know: it’s a city of just 103,000 residents (almost a third of whom are students at the University of Colorado at Boulder), it has a reputation for packing  punch.

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At 5,430 feet (1657 metres) and generally sunny, it’s a spectacularly beautiful destination that’s been smart (and pioneering) about growth and preserving open space, so it’s a magnet for athletes, bohemians, hipsters, scientists and outdoor enthusiasts of every ilk.

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With a progressive dining and brewing scene, it’s a breeze to eat healthily and drink locally. Even outdoor music is better in the Front Range: you won’t regret splurging for a concert ticket at Red Rocks, just to the south.

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I won’t go into the hiking, biking, climbing and all outdoorsy activities that are everyday jaunts for the Boulderites (Bouldonians?) as I don’t do outdoors very well. (See link at end of story for more local info.) As I was coming into town I had a total moment of excitement and knew what this Boulder post was to be about – TEA.

My preferred tea late at night cosied up in my bed in Sydney is a brew called Sleepytime Tea by Celestial Seasonings (this is not a sponsored post). We drove past a sign saying Celestial Seasoning – yippee.

Oh joy, the building/factory was open for tours – yes! And it was free. This is the home of my tea!

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Celestial Seasonings is in the northeast of Boulder and looks like any other productive, immaculately clean factory – BUT – it smells so good. Just like a freshly opened box of Sleepytime Tea.

Our devoted tour group donned fetching blue hairnets and began the walk. We watched our fave teas being mixed, packed and boxed. (Apparently, and I concur, it takes three seconds for a machine to wrap a box and 10 minutes to get it off.) And when we walked into the Peppermint room, our eyes began to sting and our lungs began to sing with the sharp, pungent aroma of the precious peppermint oils exuding from the herbs. This room is mostly locked down as the oil could permeate the flavours of the other herbal and fruit teas produced here.

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The company tries to be as sustainable as it can be and the tea bags no longer have strings and the actual bags that contain the tea are biodegradable and one of our guides said she packs her used bags around her garden plants to hold water and dissolve ethically.

A few tasting sips and a major purchase of boxes and away we went most happily. On the driveway out of the complex I saw my first Groundhogs . . . too cute.

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There was a foodies market on in town so we meandered among the food and produce stalls. And in keeping with the tea theme we visited two tea shops (what is it Boulder, craft beer in competition with the humble cuppa?).

We saw the large tea/cafe emporium, Boulder Dushanbe Tea house that is most exotic but packed to the teapot brim on market day.

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So into the main mall here for an elegant tea experience at Ku Cha House of Tea. We settled on an ethereal white tea that was delicate and totally tea-zen.

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So, this busy bee little city with its outdoorsy attitude and athletic ambience can turn on the tea charm, and sit quietly and contemplate the Colorado big sky and the art of sipping a cheery brew.

Writer Bev Malzard has just finished her tea that she purchased in June. Damn! Best head back to Boulder, sooner than later.

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Visit: http://www.washingtonpost.com/graphics/2018/lifestyle/vacation-ideas/things-to-do-in-boulder/

Visit: www.celestialseasonings.com/visit-us/

Visit: www.boulderteahouse.com

 

 

 

 

 

 

 

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How to rock and rail like a movie star

How to rock and rail like a movie star
Three Ways to Rock and Rail 

There are a few things that you must do/see/experience in Australia to get the rythmn of the place – and one of them is taking a train trip across the vast areas of this amazing continent. 

It’s the 90th anniversary of the Ghan this year and there are some special trips ready to be snapped up and booked. Have you done the glorious Aussie train trip? Read on:

Take a cue from Hollywood movie star Margot Robbie and pair your ‘Rock’ with your ‘Rail’ for the ultimate Australian adventure. Margot enjoyed the best of two Outback realities this month, choosing a 24-hour luxury journey aboard The Ghan before heading to Uluru for a spectacular Red Centre experience.

1. The Ghan

Here’s how to do your own Rock & Rail:

1. Follow in Margot’s footsteps and board The Ghan in Adelaide, leaving the train in Alice Springs to explore the spectacular Red Centre at leisure.

  • The Ghan departs Adelaide on Sundays year-round, with an additional Wednesday departure between June and August.
  • The Ghan (Adelaide to Alice Springs) starts from $1319pp for all-inclusive Gold Service travel.

2. Kick off your adventure at Uluru, then board The Ghan in Alice Springs to make your way up to the Top End in unparalleled style.

  • The Ghan departs Alice Springs on Mondays year-round with an additional Thursday departure between June and August.
  • The Ghan (Alice Springs to Darwin) starts from $1319pp for all-inclusive Gold Service travel.

3. Book The Ghan Expedition – the quintessential way to explore Australia from top to bottom. An optional upgrade includes a flight to Uluru and a full day’s tour, getting you back in time to the train to continue your amazing transcontinental journey across four magical days.

22. Platinum Service Cabin Day

  • The Ghan Expedition (Darwin to Adelaide) departs every Wednesday between April and October, with an additional Saturday departure between June and August.
  • The Ghan Expedition starts from $3489pp for all-inclusive Gold Service travel. The optional Uluru flight and day trip is $1249pp.

To book your own Rock & Rail adventure, visit https://journeybeyondrail.com.au/packages/journey/the-ghan/

 

This is not a sponsored post. It’s just that this blogger loves the Outback and wants everyone to have this wonderful experience. Is she a control freak? Maybe. Choof choof!

20. Views from The Ghan

Vietnam & Singapore take the cake

Vietnam & Singapore take the cake

It’s time to talk about cake again. Classic high tea doesn’t have to be taken in an English country garden. These two teas enjoyed in Asia take the cake!

When I’m travelling I always plan an afternoon tea experience into the itinerary mix. I think it is the most civilised and friendly ritual anyone could indulge themselves it.

My two standouts for last year (2018) are both set in Asia. The first was in Hanoi, Vietnam (yes, there’s so much more than pho) and the second was in Singapore (hold the chilli and pass the cakes!).

Hanoi

To stay in the Sofitel Legend Hanoi Metropole Hotel is to be treated like royalty and to be immersed in Hanoi’s long and complex history. The French carved out a colony in Vietnam from 1887 until its defeat in the First Indochina War in 1954 when independence was claimed for the country.

After that Vietnam couldn’t catch a break and until the mid 70s war between North and South with many other nations putting their oar in, raged until peace at last.

The French left many beautiful buildings especially in the north – Hanoi has the lion’s share of splendid, restored colonial villas and public buildings. The Queen is the Sofitel Legend Metropole Hanoi, gleaming white, brass polished as a shining ritual and all things here, tres bon. The staff still greet each guest throughout the hotel with a warm “bonjour”.

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The hotel includes 364 rooms and the historic Metropole wing has 106 guestrooms and three Legendary Suites. The suites are named after famous residents and visitors to the hotel (Graham Greene, Charlie Chaplin, Somerset Maugham).

Afternoon tea here is best entered into with a stout heart and a competitive spirit.

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Every day, between three and 5.30pm, an irresistible chocolate library opens in the Club Bar. Praline, ganache, éclairs, mille-feuille pastries, chocolate fountain, a selection of every imaginable kind of French pâtisseries and delectable chocolate in all shapes and form appears and appeals seductively to the afternoon tea fanatic.…its reputation has spread well beyond the borders of Vietnam.

Made from the finest Vietnamese grown cocoa, the Metropole Ganaches are carefully prepared to make the finest grade couverture chocolate. The chef here was dipping tiny matcha nougat squares in chocolate while we watched. There were two of us and we decided to share the love. One of us would take the High Tea and the other would take up the Chocolate Library challenge. This is a buffet extraordinaire – try one of everything – chocolate truffle, mousse and ice cream, macarons, a chocolate fountain and a hot chocolate for good measure.

The High Tea comes on a layered stand – where to start? From the bottom with savoury snacks including baby quiche Lorraine’s and tiny sandwiches. Up a level and the scones call to you. Jam and cream of course and decorated fruit tarts – on top now – a display of wee cakes to slip delicately into one’s mouth.

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There are other wonderful restaurants here – but don’t book on the same day as you have the High Tea.

From the Paris-inspired cafe La Terrasse, to the popular poolside Bamboo Bar or Vietnamese restaurant Spices Garden, the multi-award French restaurant Le Beaulieu or the stylish Italian-influenced restaurant and new lounge Angelina – the hotel promises a gastronomic journey.

And did I mention cakes?

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SINGAPORE

I once read a food travelogue that described Singapore as the ‘world’s best restaurant’. Every Asian cuisine melds with all world food here and whether you eat at markets, food courts, hole-in-the-wall treasures or five-star gourmet extravaganzas – there is not a dish that you could miss out on here.

I’m a sucker for simple old-school chicken and rice and anything that is presented from Little India and have always been on the hunt for the perfect afternoon tea.

On my most recent visit I finally got to enjoy afternoon High tea at the famous Fullerton Hotel.

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The magnificent Fullerton Building is a grand neoclassical landmark built in 1928. Gazetted in December 2015 as a National Monument, it was once home to Singapore’s General Post Office, the Exchange Room and Exchange Reference Library, and the prestigious Singapore Club. Today, The Fullerton Hotel is a stunning 400-room heritage hotel in Singapore.

Located in the Fullerton Hotel Singapore’s vast sunlit atrium lobby, The Courtyard (North and South sections) is the lively restaurant setting for all-day dining, whether for a light meal, a signature Japanese or Indian curry buffet, leisurely afternoon tea with unlimited replenishment of your tiered contents and free-flowing coffee and tea; or an elegant cocktail.

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We stuck with the afternoon tea and despite the generous offer to replenish . . .we only ordered extra scones, they were that good!

Tastefully furnished with plush sofas and a friendly ambience – the tea event was being enjoyed my many other High Tea aficionados.

Our tea arrived as the lovely silver art deco three-tiered stand arrived laden with all that is good under heaven. The scones are a little exclusive and like to be served away from the rest of the sweet treats – they arrive on their own plate, jam and cream to the side.

Small sandwiches, finger style were filled with egg, smoked salmon and smoked duck. Brie cheese with plum jelly on a hazelnut cracker was devoured without a second thought. Little samosas, miniature pies covered the savoury offerings and the various layers of all types of cakes and patisserie beckoned. Chocolate éclair, lemon tart and English fruit cake were savoured slowly.

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A special, traditional Singapore cake is the Kueh Lapis. The cake has, it is reported, to have its origins in the Nonya cuisine or the Indonesia cook book, who knows? The delicate cake is a layered cake, sometimes called the thousand-layer cake – or ladder cake. No matter where it comes from, it was delicious, light and geometrically perfectly layered.

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Writer, Bev Malzard continues her arduous quest in search of the perfect afternoon tea or slice of cake. She’s probably found it/them but is usually in a sugar coma and doesn’t know cake from a meat pie. 

                                           Doing my best to be ladylike.

This article was originally published in http://www.mydiscoveries.com.au

 

 

 

Morocco gets on my goat!

Morocco gets on my goat!

This is not fake news or fake photos. There we were, driving along a flat, dry part of the western Moroccan landscape dotted with small farm houses and solitary argan trees (agania spinosa), endemic to Morocco.

I squinted at the tree in the distance, with its limbs spread out in the sun and great clumps of wooly white stuff mid branches.

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As we drew closer I doubled up with laughter – goats up a tree. I had never seen such a thing.

On top of a tree! Here, in the south-west of Morocco, in North Africa where the plants and trees are far apart and fewer, goats use their climbing skills to find their food. Here the animals have climbed up an argan tree to get to the fresh fruit at the top. They can climb an impressive 8-10 metres to do this.

The good oil

Argan oil is a plant oil produced from the kernels of the argan tree (Argania spinosa L.) that is endemic to Morocco. In Morocco, argan oil is used to dip bread in at breakfast or to drizzle on couscous or pasta.

Argan oil is rich in essential fatty acids, and has moisturising, anti-aging and antioxidant properties. … in short, it promises results as a powerful anti-wrinkle cream. (I hope this works!)

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Moroccan argan oil is made from the seed of the Argan tree), a native to the Souss-Massa-Drâa region of Morocco and Algeria. While the traditional method allows the goats to process the nuts first, as this softens the husk, some Berber women will hand-pick and open the nut to get at the seed.

The trees often grow to up to 8 metres and the goats have no qualms about moving along the thorny branches in search of the tree’s bitter fruit.

The argan fruit resembles a shriveled golden apple. The fruit is firm, has a thick peel and contains the fleshy pulp around an almond-shaped nut that looks like a dried olive.

The crazy tree goats love the pulp. They eat the whole fruit despite the fact that their bodies can’t digest the nut. Greedy goats!

The argan nuts pass through the digestive system of the goats and once they are excreted, people gather them from the droppings and crack them open to expose the seeds inside.

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The production and marketing of argan oil is a valuable resource for Morocco – economically and for education. Stats (compiled by the University of California) of enrolment data from 1981-2010 concluded that the rise in production of argan oil is directly linked to an increase in Moroccan girls being able to attend secondary school.

And back to goats in trees  . . . even after feeding their faces, the goats hang around on the branches of the trees just looking out at the horizon . . . excellent for photography and tourism.

Writer, Bev Malzard was smitten by the goats-in-trees phenomenon and grabbed a baby goat to cuddle while standing under the tree. She took the goat to Marrakech, bought it dinner, a new cardigan and a phone card. But nothing persuaded the animal to get on a plane to travel to Australia. Goat’s loss! Malzard is currently under arrest for trying to smuggle a baby donkey into Oz, will she never learn?

Travel to Morocco with http://www.bypriorarrangement.com

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Drumming up light and love

Drumming up light and love
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Something happened to me in my mid 30s (a few years ago now) I stopped doing any regular exercise. I had dabbled in yoga and even had personal trainer for a short while. And as a teenager, had played competitive squash and tennis. But time and work and the party life offered little useful movement and the promise of sedentary comfort.
But over the past couple of years with decades of sitting on my bum in front of a computer, travelling and sampling the best food in the world . . . my weight ballooned and my fitness added up to being breathless while walking up slight inclines.
So, with a changed work routine, less time at the computer, I now walk as much as I can and spend time at the local pool doing aqua aerobics.
I’m feeling damn good these days, better energy and actually motivated to move more.
Recently I went to a yoga retreat for a couple of days with a group of amazing women. Yoga, schmoga! I liked the idea of it but draw the line when I see pictures of people yoga- ing in various locations from around the world.
Anyway, I did the weekend, attended half the yoga classes (bit old and stiff to fully immerse) and enjoyed the weekend immensely.
Aside from brilliant vegan food – yes – brilliant – created by the ‘laughing chef’ which I went back for seconds, there’s the  drumming circle.
Now, in the past I had, I admit, put crap over the ‘wimmins’ drumming circles. But full of peace and love by way of Happy Buddha Retreat I surrendered to the drumming experience.
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Wow.
What a wonderful experience, bashing, tapping, humming and smiling as wide as the Megalong Valley I am a convert. There’s absolutely nothing that can’t be shaken off, damped down or moved out of your mind while the drum rhythm is vibrating through your hands, body and mind.
The beds here are comfy, you can share or have your own room, there’s an ensuite bathroom, a swimming pool and peaceful grounds for relaxing and breathing in the pure mountain air.
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Jeevi, originally from Nepal is known as the Laughing Chef and prepares the Happy Buddha Retreats’ brilliant dishes. 
Below is some information on a weekend away to immerse yourself in the drumming circle.
This is not a sponsored post, I don’t get paid to talk up these types of experiences – it’s just that I loved it and want to share the happy vibes of the Happy Buddha Retreat. I caught the train from Sydney to Wentworth Falls, about 90 minutes or so from Sydney. The drive is quick and easy and there’s parking.
I may even head back there again myself. Drumming yes, but not the downward dog, who has time when there’s vegan curries to eat . . .

 

Coffee clutch or . . . get some caffeine into you.

Coffee clutch or . . . get some caffeine into you.

Coffee snob? Think that cafe latte is the one and only? When you take a sip of this beautiful beverage it’s about the shot, the kick, the blend, so take a chance and discover other coffee styles.

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Australia has one of the most eclectic, thriving food scenes around and a cafe culture to match. So naturally, we don’t mess around when it comes to coffee. But do we know our way around the world’s coffees? Read on.

1 ITALIAN CAPPUCCINO

This splendidly evolved cuppa is named after the Capuchin friars’ cloaks. The word ‘cappuccio’ means ‘hood’ in Italian, and the ‘-ino’ ending makes it what’s called the ‘diminutive’.

In other words, instead of just meaning ‘hood,’ ‘cappuccino’ means ‘little hood’.

It’s because of the hoods worn by a particular order of Franciscan monks which was founded in the early 16th century that they were given this moniker – Capuchin monks, or “Cappuccini” in Italian.

The wonderful beverage is: double espresso with steamed milk creating a lovely ‘crema’. (Italians do not drink cappuccino after midday.)

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2 GREEK COFFEE

This is a strong brew, served with foam on the top and the grounds in the bottom of the cup

Strong ground powdered coffee spooned into a briki (Greek coffee pot), water added with a little sugar, boiled and stirred roughly. The ‘crema’ is a shiny foaming surface. Served in tiny cups and downed in two sips. (Order cafe metreo for a little sugar included.)

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3 VIENNA COFFEE

An indulgent traditional drink made with two shots of black espresso in a standard size cup and infusing the coffee with a generous amount of whipped cream. Swirl the cream and dust with chocolate sprinkles. Expect this elegant coffee to arrive at your table served on a small silver tray accompanied by a glass of water.

https://www.wien.gv.at/english/culture-history/viennese-coffee-culture.html

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4 NOUS-NOUS, MOROCCO

“Nous-Nous’ is Arabic for ‘half-half’, half coffee, half hot milk. A strong, tasty drink served in a little glass tumbler.

5.VIETNAM’S EGG COFFEE

Everyone at Hanoi’s humble Cafe Giang have come for “cà phê trúng,” or egg coffee, a Hanoi specialty of a creamy soft, meringue-like egg white foam perched on dense Vietnamese coffee. Nguyen Van Giang invented the recipe while working as a bartender at the Sofitel Legend Metropole Hotel in 1946. There was a shortage of fresh milk then, so whisked egg yolk was used as a substitute.

“All the foreigners and the Vietnamese in the hotel liked it,” says Van Dao. So he decided to leave the hotel to start selling egg coffee and create his own brand.

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6 BALI COFFEE

Or ‘Cat Poo’ coffee. Kopi luwak is the world’s most expensive coffee, produced from the coffee beans which have been digested by a civet cat that selects the finest, ripest coffee cherries to eat. It can’t digest the stone (the coffee bean) and poos them out, its anal glands imparting an elusive musky smoothness to the roasted coffee.

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And for coffee fiends there’s so much more . . .the heady Turkish coffee, Kahve; the Ethiopian Ceremonial coffee; the Ipoh white coffee of Malaysia . . .and the all-time great Australian flat white. A shot of espresso and hot milk, no adornment. Drink up!

Writer, Bev Malzard could not find a picture of Morocco’s nous-nous nor has she ever tasted it . . . but . . . next month she’ll be in Morocco and will hunt this coffee down. Watch this space.

All images from @unsplash http://www.unsplash.com

 

 

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Street wise: Hanoi, Vietnam

Street wise: Hanoi, Vietnam

www.sofitel-legend-metropole-hanoi.comA quick fix blog this week as I am away on a yoga retreat in the Blue Mountains, a couple of hours west of Sydney (I knoooow, what was I thinking) and am short on blogging time this week. A post on the yoga experience might even make its way here if I survive bending, stretching and being ‘mindful’. Maybe yes, maybe no, maybe maybe.

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One of my fave shots: there’s always a bride waiting to be photographed.

So, following on from last week’s Vietnam cruise story here are a few images I snapped in Hanoi pre and post the cruise. What an amazing city is it; brim to overflowing with personality, pragmatism and sassiness. The French colonial theme still stands in some quarters with rather lovely buildings, parks and he aroma of freshly baked bread . . .which is the legacy the Vietnamese were happy to retain once the colonialists had departed.

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IMG_1655IMG_1653Spot the tourist.

 

Writer, Bev Malzard has visited Hanoi several times and the last visit she stayed at super posh Hanoi Metropole Hotel, a divine establishment breathing history and charm. Here she cosies up to one of the doormen who gave her cheek every day, and she gave back as good as she got.

 

IMG_2753http://www.sofitel-legend-metropole-hanoi.com